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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - November 30, 2007

Carrot Scones

Serves: 12


  Download this recipe.

2 (3-ounce) package cream cheese, softened
1 package Betty Crocker SuperMoist carrot cake mix
1/3 cup half and half
1 egg
1/2 cup chopped walnuts
1/2 cup raisins
1/4 cup Easy Vanilla Glaze: or Vanilla Glaze:

1 Heat oven to 400. Cut cream cheese into cake mix in large bowl, using fork, until mixture looks like fine crumbs. Stir in half-and-half, egg, walnuts and raisins until soft dough forms. Place on well-floured surface. Knead 6 times.

2 Divide dough in half; shape each half into a ball. Press each ball into 3/4-inch-thick circle (about 6 1/2 inches in diameter). Cut each circle into 6 wedges with lightly floured knife. Place wedges 1 inch apart on ungreased cookie sheet.

3 Bake 20 to 25 minutes or until edges just begin to brown. Remove from cookie sheet. Cool 10 minutes. Drizzle Easy Vanilla Glaze over scones. Serve warm. Store covered at room temperature.

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